Process for producing processed low salt soybean paste

Details Process for producing processed low salt soybean paste Process for producing processed low salt soybean paste

1974-12-20

1976-02-10

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426804, A23L 1204

Patent

active

039378446

ABSTRACT:
An improved process for producing soy bean paste miso by adding lactic acid at the early stage of fermentation to effect lowering of the pH, thereby resulting in a salt content of less than 10%.

REFERENCES:
patent: 2967108 (1961-01-01), Smith
patent: 3660111 (1972-05-01), Hellmut
Smith, et al., Soybeans:Chemistry and Technology, Vol. 1, Proteins, Avi Pub. Co., Westport, Conn. pp. 12, 13, 247, 248, 391-394.

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